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broad beans

Three varieties of favae are included in the Ark of Taste:

Fava cottòra dell'Amerino*: famous easy to cook and digest broad bean from the hills of Amelia in Umbria.

Fava di Carpino: grown in the Gargano in Puglia.

Fava larga di Leonforte: an exceptionally big broad bean from Sicily, first grown in Neolithic times, left as food for the dead in the pyramids of Egypt. Traditionally they would be alternated with wheat by farmers. They are usually sold dried, and have more protein than any other bean with the exception of soy.

Favata is a Sardinian broad bean and pork minestrone, thickened with bread and flavoured with wild fennel, cardoons, garlic and mint.

Text © Dana Facaros and Michael Pauls

Images by: Robin